Summary

Ingredients

For the sourdough:

• 25 g sourdouh (sourdouh base, toppin)
• 110 g wholemeal rye flour
• 200 ml water (lukewarm)

For the dough:

• 400 g wheat flour type 550
• 600 g wholemeal rye flour
• 60 g honey
• 40 g sunflower seeds
• 20 g sesame seeds
• 20 g salt
• 700 ml water (lukewarm)
• Sesame seeds for sprinkling
• Fat for the shape

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Instructions

1. For the sourdough, mix the base, flour and water in a bowl. Cover and let rest at room temperature for about 12 hours until the sourdough forms bubbles.
2. Remove 25 g of the sourdough, fill into a screw-top jar and store in the refrigerator for the next day of baking.
3. For the dough, mix the remaining sourdough, both types of flour, honey, sunflower seeds, sesame seeds, salt and the water in a bowl by hand or in the food processor (lowest setting) for five minutes.
4. Grease two 1 kg loaf tins and sprinkle generously with sesame seeds. Then pour approx. 1070 g of batter into each baking pan. Press on with wet hands and then sprinkle the surface with sesame seeds. Cover and let rise at room temperature for 6 - 8 hours until the dough has increased in volume.
5. Preheat the oven to 250 ° C top / bottom heat including the baking rack at least 30 minutes before baking.
6. Use a spray bottle to spray the bread on the surface with water again before baking.
7. Before the breads come into the oven, turn the temperature down to 200 ° C. Then bake the bread on the 2nd rack from the bottom for about 60 minutes. If you want, you can remove the bread from the mold 10 minutes before the end of baking and bake it on the wire rack.
8. After baking, spray the bread all around with the spray bottle and wrap each in a towel. Let cool down completely.